Ingredients
| Sourdough bread, torn into 1’ pieces |
1 (1 lb.) loaf
|
| Large eggs |
8
|
| Milk |
2 ½ cups
|
| Granulated sugar |
½ cup
|
| Brown sugar |
½ cup
|
| Vanilla extract |
1 Tbsp.
|
| Ground cinnamon |
1 tsp.
|
| Ground ginger |
½ tsp.
|
| Ground nutmeg |
¼ tsp.
|
| salt |
¼ tsp
|
| Fresh berries such as strawberry, blueberries, raspberries |
3 cups
|
| Confectioners sugar, to serve |
1 Tbsp
|
| Maple syrup, to serve |
Directions
- PREPARE a 9”x13” baking dish with nonstick cooking spray. PLACE bread pieces or cubes in the prepared dish in an even layer.
- In a medium bowl, ADD eggs, milk, granulated sugar, brown sugar, vanilla extract, cinnamon, ginger, nutmeg, and salt. WHISK to combine, then POUR over bread. COVER with plastic wrap and REFRIGERATE overnight.
- When ready to bake, PREHEAT oven to 350°F. REMOVE plastic wrap from dish and BAKE 45-60 minutes, until desired texture.
- TOP with fresh berries, sprinkled confectioners’ sugar, and maple syrup, if desired.
- SERVE and REFRIGERATE leftovers up to 3 days.
Nutritional Info
| Calories |
270
|
| Total Fat |
5 g
|
| Saturated Fat |
1.5 g
|
| Cholesterol |
130 mg
|
| Poly Fat |
1 g
|
| Mono Fat |
1.5 g
|
| Sodium |
320 mg
|
| Total Carbohydrate |
48 g
|
| Sugar |
28 g
|
| Dietary Fiber |
2 g
|
| Protein |
10 g
|
| Vitamin A |
80 mcg
|
| Calcium |
90 mg
|
| Iron |
2.9 mg
|
| Vitamin D |
1.3 mcg
|
| Folate |
20 µg
|
| Choline |
110 mg
|
| Potassium |
160 mg
|